Cinnamon Apricot Ice Cream Topping
"Why buy ice cream topping when it is so quick and easy to make your own? I almost always have a spare 10 minutes and these ingredients on hand. This is suitable for children because bringing the mixture to the boil burns off the alcohol in the sherry."
photo by Starrynews
- Ready In:
- 10mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 1⁄2 cup apricot preserves
- 1⁄2 - 1 teaspoon cinnamon (depends on your love of cinnamon)
- 1 tablespoon dry sherry
- 1 tablespoon brown sugar
- 1 lemon, zest only
directions
- Put all ingredients in a small saucepan. Bring to a boil over a medium heat, stirring the whole time. Turn off heat and allow topping to cool slightly before serving over ice cream.
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Reviews
-
Easy peasy, quick and just spectacular.<br/>Served over vanilla ice-cream...........mmmmmmm divine!<br/>Ohh and to make thing easier, I made it in the micorwave! -
Really good topping! The flavors were wonderful. I served over vanilla ice cream. Thanks for sharing! -
Super easy to put together. I liked what the cinnamon did to to preserves, and the lemon zest made it fresh. A little goes a long way. :D I served this on top of plain pound cake and topped with Cool Whip. Thanks Peggy. Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition. -
I made this yesterday and thought it was wonderful; when I came back to review it I realized I totally forgot the lemon zest! So I made it again today and I think it's even better with the lemon zest. The only thing I had to change was that I was a little short on apricot preserves the second time so used orange marmalade to make up the difference (probably only a couple tsp). I didn't measure the cinnamon - just used what looked good, which was probably close to 1 tsp. I had this over chocolate ice cream and it was lovely! Thanks for posting and good luck! -
Made this recipe pretty much as written (used the teaspoon of cinnamon), BUT I did add 2 tablespoons of finely diced dried apricots & a tablespoon of apricot nectar ~ Worked out just great, & we had a wonderful sauce that went well over both frozen vanilla yogurt as well as a small bowl of cottage cheese! [Made & reviewed in RSC #15 Contest]
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RECIPE SUBMITTED BY
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<p>I'm originally from Nebraksa and now live in Australia. Have also been lucky enough to live in Egypt, Syria, Jordan, Lebanon and Burma.</p>
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